Title: Coconut Tofu Soup (Vegan, But High Fat)
Categories: Veg-cook, Sept.
Yield: 1 servings

1/2 lb Extra-firm tofu
2 Cloves garlic, minced
2 T Vegetable oil
1 cn Coconut milk (I try to get
Frozen, or make fresh if I
Am ambitious)
1 1/2 c Vegetable stock (or water)
1 T Light soy sauce
Keffir Lime leaves – to
Taste, this is a tough one
Since it can come packaged
In a number of ways. I
Typically get dried in which
Case I let 2 to 3 T soak in
Water before using*.
1 oz Galanga (Kah) – Galanga is
Thai ginger
1 To 3 Thai or Serrano Chiles
To taste (I like 4!)

*Very marginal substitutes (although still good!) are to try 1/4 c. coarsly
chopped lemon grass, or the juice from 1 lime. This has to be experimented
with, it is used to reduce the sweetness of the coconut milk. You do not
want this flavor to dominate, though. Add a little at a time, and taste to
get it right.

Drain the tofu of extra water by placing a heavy weight over the tofu
surrounded by 3 layers of paper towels. Cut tofu into bite size pieces.
Stir fry the garlic in the oil until golden (do not burn), then stir fry
the tofu until it is an even golden brown. In a medium size sauce pan mix
the coconut milk, stock (or water) and soy sauce. Add the tofu, Keffir Lime
leaves (or substitute), and Galanga. Cook over low to medium heat for 15
minutes, do not allow to boil! At this point, taste the soup. If the
coconut taste is too strong add a little more of the Keffir Lime leaves (or
substitute). The idea is to reduce the sweetness of the coconut milk. With
the flat of a heavy knife (or something similar) pound the chilies until
they are split in several places. Add to the soup, and let cook a couple
minutes more.

Serve over steamed rice (preferably, Jasmine Rice).

From: markv@masig.fsu.edu (Mark Verschell). rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: CARMEL CORN~ JOEL MURPHY
Categories: Snacks, Microwave
Yield: 4 servings

Carmel Corn (Microwave)

Ingredients

1 cup brown sugar cup margarine (or butter) cup Karo (dark) syrup 1
tspn. Vanila tspn. Baking soda 4 qts. Popped popcorn

Bring to boil in microwave safe bowl, sugar, margarine, and syrup. (1
min) Cook 1 min longer. Mix in Vanila and Baking soda. Pour mixture
over Popcorn and mix. Place coated popcorn in a large paper bag.
Microwave 4 minutes turning and shaking every minute. Spread on wax
paper to cool.

Well, I gotta go. Bye

From: Danial Mannen Date: 24 Mar 96

MMMMM

ONIONY TEMPEH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Tempeh
1/2 Onions — thinly sliced
1 t Butter
1 Garlic cloves, crushed
1 Chili peppers
1/2 ts Sauce, soy
1 t Sugar, brown

Dice tempeh and deep fry until crunchy. Fry onion in
butter until limp; add
garlic and chili pepper and saute briefly. Add fried
tempeh and stir around.
Add sweet soy sauce and brown sugar. Keep stirring
the mixture. Tempeh is fermented soy beans and paste
sold in “bricks.” The idea is to coat the tempeh with
the sugary, spicy, oniony, flavor…so you won’t taste
the tempeh. (G)

– – – – – – – – – – – – – – – – – –

BUTTERNUT SOUP

Recipe By : PICK OF THE DAY SHOW #PD7724 12/24/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/24

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds butternut squash — peeled and cubed
2 apples — peeled and cubed
1 large onion — chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
milk or cream

Heat the butter in a soup pot and saute the onions until they are
softened. Add the squash and apples and the ground ginger. Add the
cider and stock, cover and cook until softened, about 25 minutes or
longer. Blend the soup, thinning with additional stock if needed. Add
heated milk or cream just before serving.

TIP:
VEGGIE SPAGHETTI

Heres a great way to get your kids to eat squash! Just pierce the stem
end of a spaghetti squash with a knife or metal skewer, and place on
roasting sheet. Roast at 350 for about an hour, open, and create
strands by pulling away the flesh with your fork. Serve with butter
and Parmesan cheese or tomato sauce.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

– – – – – – – – – – – – – – – – – –

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

Date: Mon, 27 Jun 94 11:44:43 PDT
From: mingram@madam.west.sun.com (Judy Mingram – SunSelect)

Fatfree Root Beer Floats

2 scoops fatfree frozen vanilla yogurt or ice milk
16 or larger bottle Diet A W Root Beer

Pour 1/2 c or so in the bottom of a large glass, add the frozen yogurt,
let the carbonation settle down and slowly add rootbeer until the glass
is full. For those who are near a Crate and Barrel, our local store
had large thick glass beer mugs for about $2.75 that I got wet and put
in the freezer for about 30 minutes before making the floats. Be sure
the root beer is very ice cold before using.

Swamp Slime (halloween)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Make green jello. Put some of it in clear plastic containers and put
some aside. When the jello starts to
solidify, add various gummy bugs. Beat the rest of the jello to a
froth and add to the top of the slime. Let set

– – – – – – – – – – – – – – – – – –

FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy Beans — Dried
8 c Water
3 c Beef Broth
1 ea Carrot — Chopped
1 ea Celery Stalk — Chopped
4 ea Bacon — Strips, Cubed
2 ea Onions — Small, Chopped
1 t Salt
1/4 ts Pepper — White
6 ea Frankfurters, Sliced *
2 tb Parsley — Chopped

* Note: Use the real Frankfurters in this recipe and
not the hot dogs!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Soak beans overnight. In a 3-quart
saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan
cook the bacon until transparent. Add the onions;
cook until golden. Set aside. Mash soup through a
sieve or food mill. Return to pan and add the bacon
onion mixture, salt and pepper. Add frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.

– – – – – – – – – – – – – – – – – –

Title: Quick Beef Stew
Categories: Meats Main dish
Servings: 5

1 lb Cooked Beef * 4 ea Med Carrots **
3 ea Med Potatoes *** 1 c Sliced Celery
1 ea Envelope Onion Soup Mix 3 T Unbleached Flour
2 1/4 c Water

* 2 to 2 1/2 Cups cut-up Cooked Beef
** Carrots to be cut into 2 1/2-inch Strips
*** Potatoes to be pared and cut into 1 1/2-inch pieces
—————————————————————————
Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high
(100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes
and microwave until vegtables are tender,10 to 12 minutes more, stirring
every 5 minutes.

—————————————————————————–

Spicy Cellophane Noodles

Recipe By : Nina Simonds _China Express_ (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Diabetic
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 tablespoons scallions — minced
1 1/2 tablespoons ginger root — minced
1 tablespoon garlic — minced
1 teaspoon hot chili paste
4 ounces cellophane noodles
2 tablespoons scallions (green part) — minced

Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften. Drain and set aside.

Combine the first 5 ingredients to make the sauce. Set aside.

Heat the vegetable oil in a non-stick pan over medium-high heat. Add
the scallions, ginger, garlic, and chili paste. Stir and fry for
about 10 seconds, until fragrant. Add the sauce mixture and the
cellophane noodles. Bring to a boil, then reduce heat to medium-low.
Simmer until almost all of the liquid has evaporated. Serve
mmediately, sprinkled with the minced scallion greens.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF
Diabetic exchanges: 1-1/2 starch, 1/2 fat